Flat apple & vanilla tartDifficulty: Easy
Last year our apple tree looked pretty but there was very little fruit. This year we have been busy picking up barrow loads of (mostly rotten!) windfalls. So what to do with the few edible apples that we’ve managed to rescue? Am going to puree the majority and freeze them (always useful to accompany pork or to dollop on some Greek yoghurt for breakfast. I served this Flat Apple & Vanilla Tart up for Sunday lunch to the accompanied sound of lip licking! Apologies for the photograph – I can absolutely promise it tastes better than it looks!
375g pack puff pastry
Juice of one lemon
25g butter, cut into chunks
1 tbsp caster sugar
3 rounded tbspn gooseberry conserve (but you could use any flavour you particularly like ie apricot)
1 tsp vanilla extract
3 large cooking apples
- Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 25cm across. Transfer to a baking sheet lined with parchment paper.
- Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
- Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-30 mins until the apples are tender and the pastry crisp (and the bottom isn’t soggy!)
- Warm the conserve and brush over the apples and pastry edge. Serve hot with your choice of vanilla ice cream, crème fraîche, mascarpone (my personal fave) or drizzled with some ready made salted caramel sauce.
- Cooked this the day before and reheated for 10-15mins in 160°C fan oven with foil on top.
- Tastes good cold the next day
- Used the left over pastry to cut out 6 hearts which I interleaved and froze – will make a crispy ‘topping’ for your next casserole or to serve with some stewed fruit.
We’ve also got a great recipe for Apple Sponge Pudding if you CLICK HERE